I found some amazing organic wholemeal flour. It comes in a cotton sack, which is what caught my eye in the first place. I’d like to be the sort of person that seeks out the organic and always cooks with wholemeal flour, but thanks to Nigella and my DNA, I’m not.
But, when I find a fine product like the Organic Stoneground Wholemeal Plain Flour from Kialla In Queensland, I’ll gladly wave the organic flag.
I used it in a tried and tested blueberry muffin recipe. I’ve been making muffins for my son (now 14 months). He looks so cute with a fist full of muffin, which he always likes to shove whole into his mouth. He uses his hand to stop the food falling out when he puts too much in. We’ll work on table manners next year.
2 medium eggs (at room temperature)
250 ml of milk
6 tbsp sunflower oil
1 tsp vanilla extract
finely grated rind of 1 lemon
280 g organic wholemeal flour (or plain flour will do)
1 tbsp baking powder
115 g soft brown sugar
150 g frozen blueberries
Most muffin recipes ask you to sift dry ingredients, make a well and pour the mixed wet ingredients in and combine without overmixing. To save dirty dishes I simply sift the dry ingredients over the well mixed wet ingredients and combine without overmixing. It works for me.
It’s important you don’t overmix, it makes the muffins tough and the texture compact like old bread. The flour mix should be just moist, lumpy is okay, and with a few traces of flour that will disappear in the heat of the oven.
Spoon into well greased muffin tins and bake in a 200 celcius oven for 20 minutes.